Name: Fougasse with Bacon and Olives
Cuisine: French
Ingredients: 3½ oz (100 g) black olives, pitted, sliced into rings; handful of fresh herbs, chopped: rosemary, thyme, whatever you have around; 1¼ cups (300 ml) lukewarm water; 3 tbsp olive oil, plus extra for brushing the loaves; 1 tbsp salt; 2 (¼-oz/7-gm) envelopes active dry yeast; Coarse salt or grated hard cheese (optional); 5 oz (150 g) bacon, diced; 4 cups (500 g) bread flour

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

A savory bread.

Ingredients

2 (¼-oz/7-gm) envelopes active dry yeast
1¼ cups (

Method

Dissolve the yeast in about 3 tbsp of the lukewarm water. Put the flour in a large bowl and add the dissolved yeast, the regular salt, the remaining water, and the oil. Knead everything into a firm ball of dough. Turn the dough out onto a well-floured counter and continue kneading. Don’t rush. It wi

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Fougasse with Bacon and Olives

Ingredients

Method

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